Katie Cooks: A Glyndebourne Picnic

Pop on your finest gown, chill your champagne and impress everyone with the perfect opera-goers picnic – it’s Glyndebourne time! In honour of my favourite festival of the season, I have put together a few recipes that I will be filling my picnic basket with.

Preheat oven to 170-180°.
Start by preparing your pastry; grease and then line your baking tin with pastry. Do not stretch the pastry while doing this as it will cause the quiche to shrink whilst being baked.
Cover with baking paper and set aside for 10-20 minutes in the refrigerator.
Next, pop your onions in olive oil and butter into a saucepan and allow to sweat over a low heat using a cartouche (a baking paper or grease proof paper lid) for 20 minutes.
Add the lardons and cook for a further 5 minutes on a high higher heat.
In a large mixing bowl add your eggs, nutmeg, pepper and cream. Beat until well combined.
When the onions and lardons have cooked add to the egg mixture.
Pour mixture into the pastry case and then pop quiche into the oven to cook for 15-20 minutes.
Serve either hot or cold.

Preheat oven to 170°C.
Pop the butter into a mixing bowl and beat until soft, and then mix in your sugar.
Once blended, add the lavender and mix again.
Sift in the flour and mix. When dough is too hard to stir, turn out onto a work surface and lightly knead until it has a paste like consistency.
Roll dough out to about ½ an inch in thickness, and then use a cookie cutter to cut out desired shape. Place onto a lined baking tray and then pop into the refrigerator to firm up, about 15-20 minutes.
When dough is firm, pop into the oven.
Leave to cook for 15 minutes or until golden brown.
Once cooked, remove from oven and leave to cool for 5 minutes, then remove and place on a wire rack.
Wrap up and serve at your picnic.

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